Personal Hygiene
How long should you wash your hands?
What is 20 seconds
Temperature Danger Zone
41°F–135°F
What is cross contamination?
Transfer of harmful pathogens
Cleaning removes what?
Dirt/food
What does FIFO stand for?
First In, First Out
When must you wash your hands? Name two times
What is After restroom, touching face/hair, raw food, trash, cleaning, etc.
Minimum internal temp for poultry
165°F
Where should raw chicken breast be stored in a cooler?
Bottom shelf
Sanitizing removes what?
Pathogens
What does “ready-to-eat food” mean?
No further cooking required
What temperature must hot water be for handwashing?
What is At least 100°F
How long can food stay in the danger zone before being thrown out?
4 hours
Name one way to prevent cross contamination
Separate equipment, clean/sanitize, proper storage, color boards
Cleaning/sanitizing Steps in order
Wash, rinse, sanitize, air dry
Who should be notified if there is a foodborne illness outbreak?
Manager/health department
Can you work with food if you have vomiting or diarrhea?
What is NO!!
Cooling rule: 135°F to 70°F in how long?
2 hours
What must you do after cutting raw chicken before prepping veggies?
Wash, rinse, sanitize, change gloves
How often must food contact surfaces be cleaned during constant use?
Every 4 hours
Name one of the big 6 highly contagious illnesses
Norovirus, Hep A, Salmonella Typhi, Shigella, E. coli, Nontyphoidal Salmonella
Name two approved ways to handle ready-to-eat food.
What is Gloves, deli tissue, tongs, utensils
Reheat food for hot holding to what temp?
165°F within 2 hours
Correct order of food storage (top to bottom)?
Ready-to-eat, seafood, whole cuts, ground meat, poultry
Name the three approved sanitizers
Chlorine, iodine, quats
Milk, eggs, peanuts, tree nuts, soy, wheat, fish, shellfish, sesame